Description
Indulge in the comforting flavors of autumn with these Fall Inspired Gluten-Free Cookies. Soft, spiced sweet potato cookies are topped with a fluffy toasted marshmallow meringue, creating a delightful treat perfect for Thanksgiving gatherings or cozy evenings at home. The sweet potato adds a unique twist, while warm spices like cinnamon enhance the cookie’s seasonal charm. Whether served plain or adorned with caramel drizzle and pecans, these cookies are sure to impress family and friends alike. Easy to make and gluten-free, they cater to various dietary needs without compromising on taste.
Ingredients
- 1 ½ cups 1:1 gluten-free flour
- 1 tbsp cornstarch or arrowroot powder
- ½ tsp salt
- ½ tsp baking soda
- ½ tsp baking powder
- 1 cup brown sugar or coconut sugar
- 1 whole egg
- 1 egg yolk
- 2 tsp vanilla extract
- 1 cup sweet potato, cooked and mashed
- 1 tsp ground cinnamon
- 10 tbsp butter, room temperature
- 6 egg whites
- 2 cups sugar
- Optional: caramel drizzle and finely chopped pecans
Instructions
- Preheat the oven to 350°F. Line three cookie sheets with parchment paper.
- Cream together butter and sugar in a mixing bowl for about three minutes. Add the whole egg, egg yolk, vanilla extract, and mashed sweet potato; mix until well blended.
- Gradually incorporate gluten-free flour, cornstarch (or arrowroot), salt, baking soda, baking powder, and ground cinnamon into the wet mixture until just combined.
- Use an ice cream scoop to portion dough onto prepared cookie sheets. Bake for 10 to 12 minutes; cool completely on wire racks.
- For the meringue: Combine egg whites and sugar in a glass bowl set over simmering water; whisk until frothy (7–9 minutes). Transfer to a mixing bowl; beat on high speed until fluffy (8–13 minutes).
- Pipe meringue onto each cooled cookie. Optionally toast with a pastry torch.
- Drizzle with caramel sauce and sprinkle with pecans before serving.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 18g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: Ensure ingredients are at room temperature for better mixing. Chill the dough for at least 30 minutes before baking if possible to prevent spreading. Experiment with spices like nutmeg or ginger for added warmth.